3 Bean Chilli
This is a great meal to have up your sleeve- it is cost effective, can be made 'in bulk' and it tastes great! This is particularly good if you can make it ahead of time (it's one of those that tastes better the next day, though it is still great if you eat it on the day too!) and it can be great if you like batch cooking or, like me, cook double portions to freeze one for another day.
Serves: 6
Prep: 10 mins
Cooking Time: 60 mins
Ready In: 1 hr 10 mins
- 1 Tbsp Olive Oil
- 1 white onion
- 2 cloves garlic
- 2 red peppers
- 300g mushrooms
- 2 tins chopped tomatoes
- 400g butter beans
- 400g borlotti beans
- 400g red kidney beans
- 1 tbsp smoked paprika
- 1 tsp oregano, ground cumin, ground coriander
- 1/2 tsp allspice and chilli powder
- 1 cinnamon stick
- Dice the onion and crush the garlic. Heat 1tbsp olive oil in a large pan, and over a low heat, sautee the onion until it is soft (about 8-10 minutes). Add the garlic and stir for another minute. Whilst the onions are softening, dice the red peppers and slice the mushrooms.
- Turn up the heat to a medium heat, then add the mushrooms and peppers to the pan, and cook for a couple of minutes. Add the coriander, cumin, paprika, allspice and chilli powder. Cook for a minute or two, then add in the tinned tomatoes, oregano, cinnamon stick and tins of beans (drained).
- Bring the the boil, then reduce to a simmer, put a lid on and cook for 40 minutes until the veggies are soft. Serve with rice.
Method
- Dice the onion and crush the garlic. Heat 1tbsp olive oil in a large pan, and over a low heat, sautee the onion until it is soft (about 8-10 minutes). Add the garlic and stir for another minute. Whilst the onions are softening, dice the red peppers and slice the mushrooms.
- Turn up the heat to a medium heat, then add the mushrooms and peppers to the pan, and cook for a couple of minutes. Add the coriander, cumin, paprika, allspice and chilli powder. Cook for a minute or two, then add in the tinned tomatoes, oregano, cinnamon stick and tins of beans (drained).
- Bring the the boil, then reduce to a simmer, put a lid on and cook for 40 minutes until the veggies are soft. Serve with rice.
Ingredients
- 1 Tbsp Olive Oil
- 1 white onion
- 2 cloves garlic
- 2 red peppers
- 300g mushrooms
- 2 tins chopped tomatoes
- 400g butter beans
- 400g borlotti beans
- 400g red kidney beans
- 1 tbsp smoked paprika
- 1 tsp oregano, ground cumin, ground coriander
- 1/2 tsp allspice and chilli powder
- 1 cinnamon stick
Additional Information
Beans can be a great meat-free way of getting protein into the diet and they add to your 5-a-day too! For weaning infants, mash the beans gently with the back of a fork to reduce the choking risk.
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